ROUTINE - STANDARD INSPECTION
Aug 26, 2026
6 recorded violations
Official wording
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s notes
Ventilation systems were inadequate. Observed gaps between the ventilation hood filters. Eliminate the gaps to ensure proper grease extraction.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Ensure that temperature gauges are placed in visible locations. Observed the equipment thermometer buried behind food items.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. Observed prepped food items bearing only the prep date. The expiration date is required. If an item is labeled with the prep date, there must be a means to cross reference an established discard date. Discard prepped food items within six (6) days of prep/slicing/opening.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed idle wet rags on the cutting board. Store wet rags in sanitizing solution in between uses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed a gap between the door bottom and flooring at the front door. Eliminate the gap / adjust door sweep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Food items available for consumer self-service must be labeled with manufacturer, weight, ingredient and allergen information. The label detail is not required if the item is not available for self-service. Either properly label or place the cookies / items behind the counter.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Aug 26, 2026 · Original Source